Holiday Meringue Dessert
"1 egg
1/8 teaspoon cream of tartar
1/8 teaspoon almond extract
Dash salt
1/3 cup sugar
2 scoops chocolate ice cream
Chocolate syrup, toasted coconut and maraschino cherries
Place egg white in a small bowl and let stand at room temperature for 30 minutes.Add the cream of tartar, extract and salt. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.Cover a baking sheet with parchment paper. Spoon the egg mixture into two mounds on paper. Using the back of a spoon, build up the edges slightly. Bake at 250 for 35 minutes. Turn off oven and do not open door; let shells dry in the oven for at least 1 hour.To serve, fill shells with ice cream; top each with chocolate sauce, coconut and a cherry,Yield: 2 servings."
Reminisce Extra, Dec 1997
This
is the recipe that I have started as a test trial. Did not work out
greatly as planned, quadrupled the recipe for my family and friends. The
Meringue itself turned out as a cookie, in fact it tasted much better
if the Meringue itself the egg mixture which came out of the oven, was
just eaten by itself. Otherwise this Desert just looked good in
pictures, hard to really pick with a spoon.
And
for those trying it at home, the toasted coconut they are talking
about, i found out after searching the grocery store, and eventually
searching the web. Just toast sweetened Coconut into a pan and fry it a
bit, then sprinkle the already toasted Coconut ( which you have to do
yourself) right on top of the dessert.
Very
sweet and good as a cookie, and decoration, otherwise would probably
advise not to do it. If anyone has tried it at home before and know a
better solution, please tell me !!!
